Ingredients
Prep
- 2 C baby kale
- 2 C cherry tomatoes
- 1 C coconut milk
- 2 T almond butter
- 1 T curry powder
- 1 t garlic powder
- salt and pepper to taste
On Cooking Day
- 21 oz butternut squash noodles
- 2 T olive oil
Instructions
To Assemble
- Chop kale and tomatoes and store in small bowl with lid.
- Mix remaining ingredients in small bowl with lid.
To Cook
- Cook noodles in skillet with olive oil. Toss in kale and tomatoes and cook another 2 minutes.
- Pour in sauce and stir well to coat noodles and warm through.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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